Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project
Waché, Yves | Le, Thuy-Le | Ho, Thi-Bao-Hoa | Do, Thi-Yen | Haure, Maxime | Ho, Phu-Ha | Kumar Anal, Anil | Le, Van-Viet-Man | Li, Wen-Jun | Licandro, Hélène | Lorn, Da | Mai, Mai-Huong | Ly, Sokny | Mahakarnchanakul, Warapa | Vu, Dinh-Vuong | Mith, Hasika | Nguyen, Dzung-Hoang | Nguyen, Thi Kim Chi | Nguyen, Thi-Minh-Tu | Nguyen, Thi-Thanh-Thuy | Nguyen, Thi-Viet-Anh | Pham, Hai Vu | Pham, Tuan-Anh | Phan, Thanh-Tam | Tan, Reasmey Phary | Tien, Tien-Nam | Tran, Thierry | Try, Sophal | Phi, Quyet-Tien | Valentin, Dominique | Vo-Van, Quoc-Bao | Vongkamjan, Kitiya | Vu, Duc-Chien | Vu, Nguyen-Thanh | Chu-Ky, Son | Procédés Alimentaires et Microbiologiques [Dijon] (PAM) ; Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université Bourgogne Franche-Comté [COMUE] (UBFC) | International Joint Laboratory Tropical Bioresources & Biotechnology [Hanoi] (SBFT) ; Hanoi University of Science and Technology (HUST) | Hanoi University of Science and Technology (HUST) | Agreenium Paris ; Institut National de la Recherche Agronomique (INRA) | Food Industries Research Institute [Vietnam] (FIRI) | National Institute of Nutrition | Ho Chi Minh City University of Technology [Vietnam National University, HCM] (HCMUT) ; Vietnam National University, Ho Chi Minh City / Đại học Quốc gia TP. Hồ Chí Minh (VNU-HCM) | Sun Yat-sen University [Guangzhou] (SYSU) | Institute of Technology of Cambodia [Cambodge] (KHM) | School of Biotechnology and Food Technology ; Hanoi University of Science and Technology (HUST) | Vietnam National University of Agriculture (VNUA) | Centre d'Economie et de Sociologie Rurales Appliquées à l'Agriculture et aux Espaces Ruraux (CESAER) ; Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement | Ho Chi Minh City University of Food Industry [Vietnam] (HUFI) | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS) | Procédés Alimentaires et Microbiologiques (PAM) ; Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement | Universite Bourgogne Franche-Comte/AgroSup Dijon, France - | Hanoi University of Science and Technology, Vietnam through "Tropical Bioresources & Biotechnology International Joint Laboratory" | French-Speaking Universities Agency (AUF) | Vietnamese-French bilateral Lotus/Hoa Sen projects | Regional Council of Bourgogne - Franche Comte | Fonds Europeen de Developpement Regional (FEDER) | Vietnam Ministry of Education and Training | Vietnam Ministry of Science and Technology | Vietnam Ministry of Industry and Trade
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Показать больше [+] Меньше [-]Английский. Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been made through hygienisation, generalization of the use of starters, specialization of agriculture and use of long-distance transportation. This may have resulted in a loss in the taste and typicity of the products, in an extensive use of antibiotics and other chemicals and eventually, in a loss in the confidence of consumers to the products. The challenges awaiting fermentation in South-East Asia are thus to improve safety and quality in a sustainable system producing tasty and typical fermented products and valorising by-products. At the end of the "AsiFood Erasmus+ project" (www.asifood.org ), the goal of this paper is to present and discuss these challenges as addressed by the Tropical Fermentation Network, a group of researchers from universities, research centers and companies in Asia and Europe. This paper presents current actions and prospects on hygienic, environmental, sensorial and nutritional qualities of traditional fermented food including screening of functional bacteria and starters, food safety strategies, research for new antimicrobial compounds, development of more sustainable fermentations and valorisation of by-products. A specificity of this network is also the multidisciplinary approach dealing with microbiology, food, chemical, sensorial, and genetic analyses, biotechnology, food supply chain, consumers and ethnology.
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